Spice Kitchen



Chilli Chicken

Chilli Chicken

 Prep.Time: 20 mins
 Cook.Time: 90 mins
 Difficulty: Easy
 Serves: 4-6

Tools              

 4-5 Ltr/1 gallon
  Saucepan with Lid
  (vented if you have one)
 Sharp Knife
 Chopping Board
 Wooden Spoon

Ingredients        

 4 Chicken Breasts
 10cm/4" Chorizo Sausage
 2 Red Onions
 2 Cooking Onions
 3 Cloves Garlic
 2 Chillies
 2 Tins Chopped Tomatoes
 2 Tins of Kidney Beans
 Half Tube Tomato Puree
 2 Tbsp Olive Oil
 Black Pepper
 2 Chicken Stock Cubes
 200g/7oz Mushrooms
 1 tsp Ground Cumin
 1 tsp Paprika
 1-2 tsp Chilli Powder
 1 tsp Mustard Powder
 Splash Worcestershire Sauce
 2 Tbsp Dark Soy Sauce
 1 Sprig Rosemary
 1 tsp Italian Seasoning
 ½ tsp Thyme
 ½ tsp Basil
 1tsp Oregano
 Jacket Potatoes or Rice
 Parmesan or Cheddar


Method                                                                       

Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning).
Finely chop the garlic and add to the onions.
Finely chop the rosemary and add to mixture.
Slice chorizo and then cut into into small cubes and add to pan.
Finely slice chillies and add to saucepan.
Saute for a few minutes then add the chicken.
Cook until the chicken has whitened
Add stock cubes, chilli powder, cumin, paprika, worcestershire sauce, dark soy sauce and mustard powder.
Add black pepper to taste and stir well to coat the meat.
Pour in tinned tomatoes and the remaining herbs, some pepper, and the tomato puree.
Rinse kidney beans in cold water and add to pan. Stir well.
Allow to simmer for 40-60 minutes.
Peel and quarter the mushrooms and add to pan.
Simmer for a further 10-15 minutes.
Serve with rice or jacket potatoes and grated fresh parmesan or cheddar cheese.



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